Hot Chocolate Cookies
Fudgy cocoa cookies loaded with chocolate chips and topped with toasted marshmallows, just like a mug of hot cocoa.
Servings: 24 cookies
Calories: 110kcal
Cost: 2
Equipment
- 2 baking sheets
- parchment paper
- large mixing bowl
- electric mixer
- whisk
- Cookie scoop
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 packets (1 oz each) hot chocolate mix
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mini marshmallows, plus more for topping
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together for about 2 minutes, until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips and 1/2 cup mini marshmallows until evenly distributed.
- Scoop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake at 350°F for 9 to 10 minutes, until the edges are set but the centers still look slightly soft.
- Press 2 to 3 extra mini marshmallows onto each warm cookie and return to the oven for 1 minute until the marshmallows soften.
- Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days. Freeze scooped, unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.